• 8servings
  • 45minutes
  • 585calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, D, P
MineralsZinc, Copper, Silicon, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chili sauce

  2. 3/4 cup grape jelly

  3. 1 tablespoon plus 1 1/2 teaspoons dry red wine or Progresso® beef flavored broth (from 32-oz carton)

  4. 1 teaspoon Dijon mustard

  5. 4 1/2 lb pork loin back ribs

  6. 3 cups water

Instructions Jump to Ingredients ↑

  1. To make sauce, in 1-quart saucepan, heat chili sauce, jelly, wine and mustard over medium heat, stirring occasionally, until jelly is melted.

  2. Heat coals or gas grill for indirect heat. Cut ribs into serving pieces. Place ribs in 4-quart Dutch oven; add water. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes; drain.

  3. Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until pork is no longer pink and meat begins to pull away from bones.

  4. Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs.


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